Recipe: Bent Monk Marzen
Style: 3B. OktoberfestDescription:
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Target Volume [ltr (gal)]: 23.00 (6.08)Alcohol By Volume: 5.53%
Estimated Original Gravity [SG]: 1.055
Estimated Final Gravity [SG]: 1.014
Estimated Attenuation: 75.00%
Estimated Mash Efficiency: 75.00%
Bitterness [IBU]: 10.00
Color [SRM(EBC)]: 6.73 (13.26)
BU:GU ratio: 0.182
Balance: 0.378
Balance <1 sweeter malty beer, >1 more bitter beer, =1 balanced beer.
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Fermentables:Weight [gms(lbs)] Type Gravity [SG] Weight %
2549.31 (5.62) Ale Malt (Barrett Burston) 1.025 45.76%
988.86 (2.18) Munich Malt 1.010 17.75%
2032.65 (4.48) Vienna Malt 1.020 36.49%
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Hops:Hop Utilisation Method: Tinseth
Weight [gms(lbs)] Type AA% IBU IBU% Time[Mins]
23.18 (0.82) Tettnang 4.50% 10.00 100.00% 60.00
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Yeast:Type Atten % Min temp [C(F)] Max temp [C(F)]
Bavarian Lager - Wyeast 2206 75.00% 8.00 (46.40) 14.00 (57.20)
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